Asaf Maoz is the head chef of Carmel, an Israeli restaurant in Los Angeles serving innovative Middle Eastern cuisine.
Asaf Maoz's vegetarian deconstructed shawarma is a feast for the eyes and stomach.
How to make Sprouting Cauliflower “Shawarma”
01.
Prepare the Cauliflower
- Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process.
- Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl.
- Spread the seasoned cauliflower on a baking tray and roast at the highest oven temperature (450–500°F) until golden brown and crispy, about 10-15 minutes.
Chef's Tip
Blanching the cauliflower before roasting ensures it stays tender inside while achieving a crisp, golden texture on the outside.
02.
Make the Sjug Salsa Verde
- In a blender, mix the chopped mint, parsley, garlic, Serrano pepper, champagne vinegar, lemon juice, and olive oil. Mix thoroughly until well combined. Season with salt to taste. The salsa should be tangy, spicy, and salty.
03.
Prepare the Tahini Sauce
- In a bowl, whisk together the raw tahini, ice-cold water, lemon juice, and salt until smooth and creamy. Adjust the consistency with more water if needed.
04.
Assemble the Dish and Garnish
- Spread the tahini sauce on the bottom of a shallow serving bowl or platter.
- Add the roasted cauliflower on top, then drizzle with the sjug salsa verde.
- Sprinkle black raisins over the cauliflower for a touch of sweetness.
- Garnish with fresh mint leaves, sliced red chili peppers, and cilantro. Finish with a light sprinkle of Atlantic sea salt to taste.
